Recipes
Braised Collards or Kale
Makes 3 cups
Collard greens and kale are rich sources of calcium and beta-carotene
as well as other minerals and vitamins. One of the tastiest (and
easiest) ways to prepare them is with a bit of soy sauce and plenty
of garlic. Try to purchase young tender greens, as these have the
best flavor and texture.
1 bunch collard greens or kale (6 to 8 cups chopped) 1 teaspoon
olive oil
2 teaspoons reduced-sodium soy sauce
1 teaspoon balsamic vinegar
2-3 garlic cloves, minced
1/4 cup water
Wash greens, remove stems, then chop leaves into 1/2-inch wide
strips.
Combine olive oil, soy sauce, vinegar, garlic, and water in a
large pot or skillet. Cook over high heat about 30 seconds. Reduce
heat to medium-high, add chopped greens, and toss to mix. Cover
and cook, stirring often, until greens are tender, about 5 minutes.
Recipe from Healthy
Eating for Life for Children by
Amy Lanou, Ph.D.
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